Slow Roasted Cabbage
Long roasted cabbage is a great set-it-and-forget-it, warmingly delicious dish. Our Tangier blend adds savory depth and a caramelized crust to the edges of each delicate layer. Cabbage is great for those slow Sundays when the oven is already on with a chicken, roast, or more vegetables for the week ahead.
Category
Side Dish
Servings/Yield
4
Author
Helen Park
Long roasted cabbage is a great set-it-and-forget-it, warmingly delicious dish. Cabbage is great for those slow Sundays when the oven is already on with a chicken, roast, or more vegetables for the week ahead.
Ingredients
1 whole red cabbage, clean
-
1 tsp salt
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½ cup olive oil
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1 Tbsp Tangier blend
1 cup Golden Tahini Sauce
Yields 1 ½ cups
- 2 Tbsp tahini (30g)
- 2/3 cup water (150g)
- 1 large carrot, peeled and sliced into ½” pieces (100g)
- 1 clove of garlic (6g)
- ¼ cup lemon juice (56g)
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1 Tbsp Bombay spice blend
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1 tsp salt
Golden Tahini Sauce
Directions
Preheat the oven to 400°F.
Line a baking tray with parchment paper or heavy-duty aluminum foil sprayed with nonstick spray.
Trim the stem of the cabbage but leave the outer leaves intact.
Cut the cabbage in half through the core and season the cut face with the salt, olive oil, and Tangier blend.
Place the cut and seasoned sides face down onto the prepared tray.
Roast in the oven for 2 hours or until completely tender.
Remove the tray from the oven, peel away any dried leaves from the outside to reveal the tender cabbage.
Carve into wedges and serve with Golden Tahini Sauce.
For the Golden Tahini Sauce
- In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
- Drain and set aside to cool.
- Add all of the ingredients to a blender and blend until smooth and creamy.
Recipe Note
You will want to use Golden Tahini Sauce on just about everything.
Recipe Notes
As you carve the cabbage, season with salt and pepper between the layers as needed. The Golden Tahini sauce is a nice bright condiment for the dish but a good spoonful or two of aged sherry vinegar would go well splashed between the warm layers.
To switch things up from Tangier, the cabbage is really a chameleon and would be great with almost any spice. Feel free to adjust it to your favorite blends or holiday themes.
The recipe works just as well with red or green cabbage.
Questions? Contact helen@laboiteny.com
